Name: Pan-Seared Quail Eggs with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 whole Quail eggs; 5 oz Smoked salmon; 0.5 cup Cooked black lentils; 1 cup Baby spinach; 0.5 tbsp Avocado oil; 1 tsp Fresh dill; 1 tsp Fresh chives; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Quail Eggs with Herbs

Pan-seared quail eggs nestled over a savory bed of warm lentils and wild-caught smoked salmon, finished with a bright burst of fresh garden herbs.

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NUTRITION

Protein

47.0g

Fat

28.3g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

10 whole Quail eggs

5 oz Smoked salmon

0.5 cup Cooked black lentils

1 cup Baby spinach

0.5 tbsp Avocado oil

1 tsp Fresh dill

1 tsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
Warm the avocado oil in a medium non-stick skillet over medium heat.
2
Add the cooked black lentils and baby spinach to the pan, sautéing for 2 minutes until the spinach is wilted and the lentils are heated through.
3
Transfer the lentil and spinach mixture to a serving plate and arrange the smoked salmon slices on top.
4
Wipe the skillet clean and return to medium-low heat; crack the quail eggs carefully into the pan, ensuring they do not overlap.
5
Sear the eggs for 60 to 90 seconds until the whites are opaque and set, but the yolks remain beautifully runny.
6
Carefully slide the seared eggs onto the salmon and lentils using a small spatula.
7
Season the dish with sea salt and black pepper, then garnish with fresh dill, chives, and a bright squeeze of lemon juice.